These Almond Milk Mashed Potatoes are incredibly creamy and flavorful. You wouldn't expect it since they're dairy-free, but this method will have you making them over and over again.
- 2 pounds yukon gold potatoes, peeled and cut into (1-inch) chunks
- 1/4 cup unsweetened almond milk
- 1/4 cup low sodium vegetable broth (optional- see note)
- 2 tablespoons plant-based butter
- salt and pepper, to taste
- Place the potato chunks in a large pot and fill with enough cold water to cover them. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15-20 minutes, or until fork tender.
- Drain and place the potatoes back in the pot or in a bowl. Add the almond milk, vegetable broth (if using), and plant-based butter. Season with salt and pepper.
- Using a masher, mash the potatoes until they're smooth. Taste and adjust seasoning as needed.
- Top with your favorite fresh or dried herbs and enjoy!
If you don't want to add vegetable broth, simply replace it with more almond milk.
Don't overcook the potatoes. You want to boil them until they're fork-tender but not falling apart. If you overcook them, the texture won't be fluffy or creamy.
To make these mashed potatoes creamier, add in a few extra splashes of almond milk. Mash well or use a mixer to whip them.
Nutritional Values (per serving) are approximates only.
- Serving Size: 1 serving
- Calories: 229
- Sugar: 2.1 g
- Sodium: 242.6 mg
- Fat: 3.9 g
- Saturated Fat: 1.2 g
- Carbohydrates: 45.7 g
- Fiber: 4.1 g
- Protein: 4 g
- Cholesterol: 3.5 mg
Keywords: mashed potatoes, dairy free, holiday recipes, side dish, vegan mashed potatoes